Meringue Muffins with Blackberries and Lime Zest

Ingredients

• 250 g blackberries
• 1 Organic Lime
• 120 g butter (room temperature)
• 1 pinch salt
• 150 g coconut blossom sugar
• 3 eggs
• 80 g whole wheat flour
• 150 g wheat flour type 1050
• 2 tsp Baking powder

Instructions

1. 1.

   Rinse the blackberries, wash them in standing water and drain.

2. 2.

   Wash the lime hot, dry it and grate about half of its zest on a fine grater. Cut the lime in half and squeeze one half for juice.

3. 3.

   Whisk the butter, 1 pinch salt, grated lime zest and 120 g coconut blossom sugar in a mixing bowl until fluffy. Beat in 2 eggs one at a time.

4. 4.

   Mix the whole wheat flour, wheat flour and baking powder together and fold into the butter foam. Stir in 3 tbsp water.

5. 5.

   Line a muffin tin with 12 paper cups and distribute half of the batter among them.

6. 6.

   Add half of the blackberries on top, fill the remaining cups with the rest of the batter and top with the remaining blackberries. Place the tin on a baking rack and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 20 minutes.

7. 7.

   Separate one egg; beat the egg white with 1 tsp lime juice until stiff, gradually folding in the remaining coconut blossom sugar. (Use the yolk elsewhere.)

8. 8.

   Spread the meringue in a wave pattern on the hot, pre-baked muffins with a tablespoon. Return to the oven and bake for another 8–10 minutes. Remove and cool on a wire rack.